Perfect concepts for Mediterranean raw sausage specialties
AVO offers new free seasonings and starter cultures for Milanese salami and Co.
The variety of Mediterranean cured sausage specialties is still in vogue. With the claim to make good even better, two more classic Mediterranean raw sausage seasonings are now enhancing the AVO free range. Discovering how the new blends AVO Milanese Salami free and AVO Mettavo Casarano free can be used to enrich raw tobacco offerings at a high level offers new opportunities for value creation to innovative market partners in the operating and self-service business.
The perfect combination of natural spices and extracts, free of flavors, flavor enhancers, allergens, seasonings and yeast extracts, is the hallmark of the success of the AVO free program. The characteristic taste of Milanese salami is characterized by garlic, pepper and ginger, while the typically savory taste of the coarse Mediterranean version Casarano is dominated by pepper, coriander and paprika. The fact that the AVO development team always thinks one step further shows the parallel development of two highly successful champion club starter cultures. The new freeze-dried rock cultures 111, DL 20 and KL 30 from homofermentative lactobacilli with a very high proportion of staphylococci form a harmoniously mild aroma, especially when ripening cut-firm raw sausage.
Caption: Milanese salami and Casarano in the free version - AVO combines Mediterranean seasoning with new starter cultures. Picture: AVO.
